Soppressata from Basilicata, a pressed, medium-ground salame, for an antipasti board.
It is made from prime cuts of pork, ham and shoulder, medium or coarsely ground, with cubes of firm fat. After being stuffed into a natural casing, it is pressed under weights during the first days of drying, hence its flattened oval shape.
Ageing gives a compact, deep red meat and a firm bite.
It is cut into fairly thick slices, with country bread, olives and a caciocavallo.
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Soppressata from Basilicata, a pressed, medium-ground salame, for an antipasti board.
